Soviet Cuisine: Roasted Rabbit

Esteemed Readers, why not to cook a roasted rabbit? This delicacy is a frequent guest in the New Year menu. I offer you two recipes, both belonging to the authentic Russian cuisine.

Roasted Rabbit In White Sauce Ingredients:

1 rabbit – about 3 kg, 1 carrot, 1 onion, some parsley, some oil, pepper, salt.


Wash the rabbit, cut it into pieces. Fry a bit with oil in a pan, then put it into a roasting dish, add vegetables, pepper, salt & roast at a medium heat until it is ready (about 30-40 minutes). Turn the rabbit each 10-15 minutes & pour with the roasting juice. Place the roasted meat into a serving dish & make sauce from the roasting broth: just boil it with little water. Filter the sauce, pour the rabbit with it, add boiled/fried potatoes, rice or buckwheat & serve.

Roasted Rabbit In Sour Cream Ingredients:

1 rabbit – about 3 kg, 2 carrots, 2 onions, 2 sprouts of parsley, salt, pepper, vinegar (on choice) – 1 glass, sour cream – 2 glasses, flour – 2 tbsp., oil – 3 tbsp.


Wash the rabbit, cut it into pieces. Put the meat into a casserole with water (1 litre), add vinegar, leave to be marinated for 2-3 hours. Then place the rabbit into a deep roasting dish together with vegetables, salt, pepper, pour with oil & roast in a preheated oven. Turn the rabit each 10-15 minutes & pour with the roasting juice. Add sour cream & cook for another 20-30 minutes. Serve with your favourite garnish.

Enjoy the meal!

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo


About kethuprofumo

Reconstructing the Past for the glorious Future
This entry was posted in Christmas, Cooking, cuisine, culture, folklore, Food, fun, Happiness, Lifestyle, New Year, news, recipe, ricetta, Society, Uncategorized and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

9 Responses to Soviet Cuisine: Roasted Rabbit

  1. Hard to find rabbit here. The ones hopping around outside are like pets. I think this would be a good recipe with chicken. Thanks, Maria.

  2. fulvialuna1 says:

    Preferisco la prima ricetta.
    Gustoso il coniglio che ha una carne assolutamente magra.

    • kethuprofumo says:

      Grazie, cara Fulvialuna. E’ vero che i conigli non sono tanto carnosi. Tuttavia, la carne è deliziosa. Si può usare una lepre o anche un agnello, come mi pare. 😊

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.